One Pot Nacho Beef Skillet


A 30 minute floor beef skillet dinner the place you solely have to soiled up ONE PAN! With corn, tomatoes, bell peppers and cheese!

One Pot Nacho Beef Skillet - A 30 minute ground beef skillet dinner where you only need to dirty up ONE PAN! With corn, tomatoes, bell peppers and cheese!

Would you decide me if I advised you that I added further tortilla chips right here?

MY OTHER RECIPES

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Yes, the recipe requires 1/four cup.

Which is the suitable quantity.

Except.

Well, I could have added 1 heaping cup.

I simply felt that 1 cup might have been a greater chip-beef-cheese-rice ratio.

Either approach.

Grab your skillet.

Throw dinner on the stovetop.

And you’ll be set in 30.

Just bear in mind, no plating right here.

Eating straight out of the skillet is the cool factor to do.

And plus.

Less dishes for all.

One Pot Nacho Beef Skillet - A 30 minute ground beef skillet dinner where you only need to dirty up ONE PAN! With corn, tomatoes, bell peppers and cheese!

One Pot Nacho Beef Skillet

A 30 minute floor beef skillet dinner the place you solely have to soiled up ONE PAN! With corn, tomatoes, bell peppers and cheese!

Ingredients:

  • 1 tablespoon olive oil
  • eight ounces floor beef
  • Three cloves garlic, minced
  • 1 onion, diced
  • 1 cup basmati rice
  • 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
  • 1 cup corn kernels, frozen, canned or roasted
  • 1/four teaspoon chili powder
  • 1/four teaspoon cumin
  • Kosher salt and freshly floor black pepper, to style
  • 1 (12-ounce) jar roasted pink peppers, drained and chopped
  • half cup shredded cheddar cheese
  • half cup shredded Monterey Jack cheese
  • 1/four cup crushed tortilla chips
  • 1 Roma tomato, diced
  • 2 tablespoons chopped contemporary cilantro leaves

Directions:

  1. Heat olive oil in a big skillet over medium excessive warmth. Add floor beef, garlic and onion. Cook till beef has browned, about Three-5 minutes, ensuring to crumble the meat because it cooks; drain extra fats.
  2. Stir in rice till toasted, about 2 minutes.
  3. Stir in Ro*Tel® and 1 half cups water, and produce to a simmer, about 2 minutes.
  4. Stir in corn, chili powder and cumin; season with salt and pepper, to style. Bring to a boil; cowl, cut back warmth and simmer till rice is cooked via, about 13-16 minutes.
  5. Stir in pink peppers till heated via, about 1 minute.
  6. Remove from warmth and high with cheeses. Cover till cheeses have melted, about 2 minutes.
  7. Serve instantly, garnished with tortilla chips, tomato and cilantro, if desired.